Island Life Magazine Ltd April/May 2018 | Page 115

Food and drink
Coconut and Lime cake
Recipe by The Gladys May Cakery
Serves: 12 - 16
3” x 8“ lined cake tin required
Ingredients
Coconut Sponge
350g caster sugar
350g soft butter or baking spread
6 eggs
350g self raising flour
50g desiccated coconut
Zingy Lime Curd
200g caster sugar
2 eggs, beaten
60g butter, cubed
Juice of 7 limes
Zest of 1 lime
Coconut Buttercream
250g soft butter
450g icing sugar
40g desiccated coconut
Method
Coconut Sponge
1. Beat the caster sugar and
butter/spread until light and
fluffy, then incorporate the
eggs one by one.
2. Fold in the flour followed by the
desiccated coconut, and divide
the mixture into the 3 cake tins.
3. Bake at 180c for 20-25
minutes until a skewer inserted
into the middle of the cake
comes out clean and the
sponges are golden.
Zingy Lime Curd
4. Bring a small amount of
water to a gentle simmer in
a saucepan, and sit a metal
bowl on top (not touching
the water) to make a double
boiler. In this bowl, gently melt
together the butter, sugar and
lime juice/zest.
5. When melted, quickly
whisk the beaten eggs into
this mixture and then stir
continuously with a silicon
spatula/wooden spoon until
the mixture thickens (this may
take a long time - around 20
minutes) but don’t stop stirring
or the mixture may scramble.
6. When the mixture is thick
enough to coat the back of a
spoon, take off the heat.
7. If you have any lumps feel free
to pass the curd through a
sieve at this point, then transfer
to a clean glass jar/bowl to
cool. Cover and refrigerate.
Coconut Buttercream
8. Beat the soft butter with the
icing sugar for a few minutes
until pale and fluffy, then mix
in the coconut.
Assembling the cake
9. Once the sponges have cooled,
spread with a good quality
lime curd such as Tesco’s finest
Key Lime Curd, or if you’re
feeling creative and have a bit
of time on your hands, follow
the earlier steps for a zingy
lime curd.
10. Assemble the cake by
spreading around a tablespoon
of the curd over the sponge
first, then top with the coconut
buttercream, repeat for the
second layer and for the top
layer just use the buttercream.
11. Finish by sprinkling with a
small handful of desiccated
coconut, and enjoy!
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